Lai Yee's Kitchen- Bubur Cha-cha aka bobochacha 摩摩喳喳
Today marks 13 years since my Poh Poh passed away. In honor of her, I am cooking this to remember her amazing tong shui soup. She cooked us loads of soup, tong shui (sweet dessert soup) and all kinds of Chinese food. One of the reasons why I enjoy cooking a lot as she was one of my inspirations and guru in cooking.
This is the first time I tried cooking this famous Nyonya's dessert BoBoChaCha 摩摩喳喳 aka Bubur Cha-cha.
The dish is pronounced “bo bo cha cha” or “mo mo cha cha“. In Malay, “bubur” means “porridge”, and “cha cha” means “well”. ... Each region has a variation of Bubur Cha Cha: some include banana, black eyed peas, colourful tapioca jellies, or yam. It is popular in Malaysia, Indonesia, Singapore, Thailand and Philippines too.
INGREDIENTS
• Sweet Potato 1kg
• Yam 1/2 kg
• Bananas 2 pcs (big size) or 4 small size
• Sago 1 cup or more
• Coconut Milk 3 to 4 cups (depending on the pot size)
• Pandan Leaves 8pcs (4 for color, 4 for soup)
• Water 3 litres
• Evaporated Milk 1 can
Potato Dough：
• Tapioca Flour 60g each bowl/colour
• Hot boiling Water 30g each bowl
• Food colouring or natural colour(which u can make)
「SEASONING」
• A pinch of Salt (it is up to u to add)
• 4 to 6 pcs Gula Melaka or Palm Sugar
I really love bobochacha.. it is like an all-time favourite dessert for many of us.
This is my first time but definitely not the last time. I want to keep on trying to make the best version. I like this one, but i believe i can make fun chewy tapioca to add in. Let's see what I can create soon.
Hope you enjoy this cooking video while Lala and I dress up to cheer ourselves up too.
Dressing up keeps us alive better. It changes our mood. So please do try and stay positive.
Love to you all.
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Check out our Merdeka Sale now. most stuff on 80% discount. #SupportLocal #buylocal #wearlocal #eatlocal
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